Apple Fritter Bread
Apple Fritter Bread is a delicious homemade fall bread that tastes like the classic fritter donut. The perfect fall dessert for any occasion!
Hi friends! Let me introduce you to Apple Fritter Bread. A delicious and easy homemade bread that tastes exactly like the classic fritter donut. You can thank me later in the form of a review! 😉 Raise your hand if you’re a donut lover?*raising my hand proudly* Now raise your hand if you love homemade bread? *Me me me* Well, this bread is the best of both culinary worlds! I honestly can’t think of anything better than a slice of homemade bread or a donut on a Saturday morning with my family. So this bread was right up my alley. It is soft and delicious!
APPLE FRITTER BREAD
I was pleasantly surprised at how simple it was to make. That’s always a bonus. After I took a few photos, Kelsey and I had a slice and then looked at each other like we’d just found gold. lol We each took a second piece and knew we were in trouble with how delicious it was. I immediately sliced up the rest and sent it over to my neighbors. I knew that if I kept it at my house, it would be a dangerous thing.
Find my expert tips on how to make apple fritter bread below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Homemade Apple Fritter Bread Recipe:
- Easy-To-Make: Comes together relatively quickly with simple pantry ingredients.
- Bursting With Seasonal Flavors: Tender Granny Smith apple chunks, cinnamon, and brown sugar swirls in every bite. Mimics the flavor of classic apple fritters.
- Homemade Fall Bread: Moist and perfectly tender, ideal for breakfast or dessert.
- Sweet Glaze Finish: Drizzled with a simple powdered sugar glaze for extra indulgence.
- Perfect For Fall and Holidays Fills your kitchen with the aroma of baked apples and cinnamon.
- Crowd-Pleasing and Shareable: Makes a beautiful loaf for family, friends, or gifting.
Ingredients
Apple Bread
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 2/3 cup white granulated sugar
- 1/2 cup salted butter, softened
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- 1/2 cup milk (I use 2% milk)
- 2 medium Granny Smith apples, peeled and then chopped
- 2 Tablespoons granulated sugar + 1 teaspoon ground cinnamon mixed together
Sweet Glaze
- 1/2 cup powdered sugar
- 2 Tablespoons milk, more or less, depending on the thickness of the glaze desired
Instructions
For The Apple Bread
Preheat oven to 350 degrees F. Spray a 9×5-inch loaf pan with non-stick spray. (Or you can line the pan with foil, then spray with non-stick spray for easier removal.)
Mix the brown sugar and cinnamon together in a small bowl. Set aside.
In a large bowl, beat white sugar and butter together, using an electric mixer, until smooth and creamy. Beat in eggs, one at a time, until blended in; add vanilla extract.
In a separate bowl, combine flour and baking powder together with a whisk, then slowly pour this mixture into the butter mixture. Stir until blended. Slowly mix milk into the batter until smooth.
Pour half the batter evenly into the prepared loaf pan; then top evenly with half the chopped apples. Sprinkle half of the brown sugar/cinnamon mixture evenly over the apples. Lightly pat apples into batter.
Pour the remaining batter over the apple layer, then top the batter evenly with the remaining apples, then sprinkle the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
Bake, uncovered, for 50 to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
For The Sweet Glaze
Mix powdered sugar and milk together until combined. Let bread cool for at least 15 minutes before drizzling with glaze. Slice, serve, and enjoy!
Servings
Yields: 1 apple fritter loaf.
Storage and Reheating
Store Apple Fritter Bread in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months, then thaw at room temperature.
To reheat and enjoy warm, microwave individual slices for 10–15 seconds or reheat the whole loaf in a 300°F oven for 10–15 minutes, loosely covered with foil to prevent the top from over-browning.
Holly’s Tips for the Best Apple Fritter Bread:
- Use Tart Apples: Granny Smith apples give the bread a perfect balance of sweetness and tang.
- Peel & Chop Evenly: Uniform apple pieces ensure even baking and consistent texture in every slice.
- Don’t Overmix: Stir the dough until just combined to keep the bread tender and soft.
- Layer & Swirl Carefully: Press the cinnamon-sugar mixture lightly into the apples and batter, then swirl gently to get a marbled, fritter-like effect.
- Check For Doneness Early: Start checking at 50 minutes with a toothpick; ovens vary, and you want the center fully baked but not dry.
- Cool Before Glazing: Let the bread cool for at least 15 minutes so the glaze sets without running off.
- Optional Add-Ins: Sprinkle chopped nuts or a few extra cinnamon chips for added texture and flavor.
Frequently Asked Questions:
Yes! Apple Fritter Bread tastes even better the next day as the flavors meld. Store tightly wrapped at room temperature or in the fridge until ready to serve.
If the topping starts browning too quickly, loosely cover the loaf with foil during the last 10 minutes of baking.
Yes! Tart apples like Granny Smith work best, but Honeycrisp or Fuji apples are also great for a slightly sweeter flavor.
This usually happens if the batter is overmixed or the apples are too wet. Stir just until combined and pat the apple-cinnamon mixture gently into the batter.
Yes! Chopped pecans, walnuts, or even cinnamon chips make a delicious addition to the loaf.
To make Apple Fritter Bread gluten-free, replace the all-purpose flour in both the bread and cinnamon-sugar topping with a 1:1 gluten-free flour blend, such as King Arthur Measure-for-Measure or Bob’s Red Mill 1:1. Ensure your baking powder is gluten-free, and if your flour blend doesn’t contain xanthan or guar gum, add ½ teaspoon per cup of flour to help the bread hold together. Stir the batter until just combined to keep it tender, and you’ll still enjoy the same soft, flavorful loaf with a crumbly cinnamon-sugar topping—completely gluten-free.
Similar Recipes
Looking for more fruit-infused homemade bread recipes? Try The Best Banana Bread next.
Searching for something for summer? My Coconut Banana Bread brings a tropical twist to the traditional banana loaf.
Wanting something for fall? My Glazed Chocolate Chip Pumpkin Bread contains all the best flavors of fall in every slice.
Looking for plain homemade bread recipes? You can’t go wrong with classics like my Easy Artisan Bread and Fabulous French Bread.
Looking for something more filling? My Banana Bread Monkey Bread is a warm pull-apart bread oozing with caramel, cinnamon, and filled with banana flavor.
Have you made this Apple Fritter Bread recipe? 🍏
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #AppleFritterDonutBread #FallAppleRecipes #LifeInTheLofthouse
Apple Fritter Bread
Ingredients
Apple Bread
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 2/3 cup white granulated sugar
- 1/2 cup salted butter softened
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- 1/2 cup milk (I use 2% milk)
- 2 medium Granny Smith apples peeled then chopped
- 2 Tablespoons granulated sugar + 1 teaspoon ground cinnamon mixed together
Sweet Glaze
- 1/2 cup powdered sugar
- 2 Tablespoons milk more or less depending on thickness of glaze desired
Instructions
For The Apple Bread
- Preheat oven to 350 degrees F. Spray a 9×5-inch loaf pan with non-stick spray.(Or you can line pan with foil then spray with non-stick spray for easier removal.)
- Mix the brown sugar and cinnamon together in a small bowl. Set aside.
- In a large bowl, beat white sugar and butter together, using an electric mixer, until smooth and creamy. Beat in eggs, one at a time, until blended in; add vanilla extract.
- In a separate bowl, combine flour and baking powder together with a whisk, then slowly pour this mixture into the butter mixture. Stir until blended. Slowly mix milk into the batter until smooth.
- Pour half the batter evenly into the prepared loaf pan; then top evenly with half the chopped apples. Sprinkle half of the brown sugar/cinnamon mixture evenly over the apples. Lightly pat apples into batter.
- Pour the remaining batter over the apple layer, then top batter evenly with remaining apples, then sprinkle remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
- Bake, uncovered, for 50 to 60 minutes or until a toothpick inserted in the center of loaf comes out clean.
For The Sweet Glaze
- Mix powdered sugar and milk together until combined. Let bread cool for at least 15 minutes before drizzling with glaze. Slice, serve, and enjoy!
Recipe from: The Baking ChocolaTess.
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Wow – this was so easy and so good! I don’t have a huge amount of success with baking so I am so happy that I have found an amazing recipe I can actually make well!
Made this for mt husbands office meeting, they loved it!
Made this for my husbands office meeting, they loved it!
Outstanding, mixed 1-1/2 batches, used 13×9 pan, wife taking to work tomorrow.
Do I remove the bread from pan before drizzling on the glaze?
No, you don’t have to. I did just for the photo 🙂
Can’t wait to try this! I made the Lunch lady brownies, they were great even without the frosting. I wanted it but I am diabetic and didn’t want to spike my sugar that much lol.
Too much cinnamon for us. Next time I will cut back on cinnamon in brown sugar and not swirl the top layer of apples in. Very moist.
Very good. I decide to bake in 3 mini pans. Cook for less time unfortunately the apples were not quite tender. Next time I will bake in full size pan or maybe microwave the apples for a short period of time and try the 3 mini pans. Great no matter how you make v
If this lasts longer than a couple hours, should it be refrigerated?
Yes, I would refrigerate any leftovers 🙂
Excellent. I did change it up just a little with extra cinnamon and extra apples because i love cinnamon and had some extra apples that needed to be used. i also did not put the glaze on. we like t put slices of bread in the toaster oven to warm them up just like fresh out of the oven and it is also sweet enough without it. it is a keeper.
Awesome! This is rich, moist, and super tasty. Thank you so much for this amazing recipe!
This recipe was easy. I made a double batch. It made 3 smaller loafs and share with my daughter and granddaughter. It made 3 families happy It was so very good. I’m making some more today. Yum.
May I say thank you ☺️ it was a great dessert I couldn’t make the actual bread so I turned it into a cake by adding ingredients doubled for what you wrote down and it turned out excellent honey glazed caramel on top thank you for sharing such a delicious dessert….
What is the purpose of the 2 Tablespoons granulated sugar + 1 teaspoon ground cinnamon? It’s not in the instructions.
Hi Darren, it is in the instructions. It’s in step 5, where you’re pouring the batter in the pan. 🙂
Isn’t that the brown sugar cinnamon mix from the top of the recipe?
This sounds delicious. I can’t find when to add the white sugar and cinnamon mixture though. I left it out because it wasn’t in the instructions. I hope my bread still comes out good.
Hi Tambra! It’s there in the instructions.. Mixing the brown sugar and cinnamon together is in step 2. Step 3 is when you add in the white sugar. And then in step 5 is when you incorporate the brown sugar/cinnamon mixture into the recipe. 🙂
Apple fritters are my favorite donut and you weren’t kidding when you said it tastes like an apple fritter. I used honey crisp apples. I can’t begin to tell you how good this is. Everybody; try it!